Cut spinach into 3cm pieces and thinly slice the onion.

Season the salmon with salt and pepper.

Heat 1 tsp olive oil in a pan over medium heat, cook salmon skin-side down for 2 minutes until browned, flip and cook for another 2 minutes until done. Remove skin and bones, then flake the salmon.

Wipe the pan clean, heat 1 tsp olive oil, sauté onion until soft, then add spinach and stir briefly.

Add oatmeal, soup base ingredients, and flaked salmon to the pan. Mix well, bring to a boil, cover, and simmer on low heat for 5 minutes until oatmeal softens.

Add pizza cheese, cover, and heat until cheese melts.